yield: 16 servings
prep time: 20 minutes, plus 8 hours to chill
cook time: 1 hour, 45 minutes
Cheesecake is not a Southern dessert, but it is beloved by many Southerners, including my husband. Because it is his favorite dessert and often serves as his birthday cake, it was one of the first keto dessert recipes I perfected for our family. I hope you enjoy it as much as we do! Most people can’t tell the difference between this and regular cheesecake. I like to serve it with Whipped Cream (here) and fresh berries.
CRUST:
• 1 cup finely ground blanched almond flour
• 1 cup raw pecan halves, finely crushed
• ½ cup granular erythritol
• ¼ cup (½ stick) salted butter, cubed
FILLING:
• 5 (8-ounce) packages cream cheese, softened
• 1½ cups confectioners’-style erythritol
• 4 large eggs
• 1 cup sour cream
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon vanilla extract
To make the crust:
1. Preheat the oven to 375°F. Grease the bottom and sides of a 9- or 10-inch springform pan with butter, or line it with parchment paper cut to fit the bottom of the pan and grease the sides.
2. Place all the crust ingredients in a mixing bowl and mix with a fork until well combined. The mixture will be crumbly. Press the crust mixture into the prepared pan.
3. Par-bake the crust for 12 to 15 minutes, until brown around the edges.
4. Remove the crust from the oven and turn the oven temperature down to 325°F. Let the crust cool completely, then make the filling.
To make the filling:
1. Using a hand mixer, beat the cream cheese on medium speed until fluffy.
2. With the mixer still on medium speed, gradually blend in the erythritol.
3. Blend in the eggs one at a time, scraping down the bowl after each addition.
4. Beat in the sour cream, then add the lemon juice and vanilla extract. At this point, the batter will be very thick and creamy.
To bake the cheesecake:
1. Wrap the bottom of the cooled springform pan in aluminum foil (this will protect the cake when it sits in the water bath).
2. Pour the filling over the cooled crust, then set the springform pan inside a roasting pan.
3. Pour hot water into the roasting pan so that it comes halfway up the side of the springform pan.
4. Bake the cheesecake for 1 hour 30 minutes or until the center is firm and the top is slightly browned.
5. Remove the springform pan from the water bath. Let the cheesecake cool completely, then refrigerate for at least 8 hours or overnight.
6. Before serving, run a knife around the rim of the pan to loosen the cake, then release the side of the pan. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
SPECIAL EQUIPMENT: 9- or 10-inch springform pan
